If you like something…

Author Notes:The sourdough isn't particularly sour, but using some starter in the crust is phenomenal. I typically use the starter I keep around, but I'll give a sponge recipe for anyone who doesn't keep one on hand. Also, the ramps in the recipe were cute wee things. I've heard other people complain of the ramps being chewy or some such, but if they're small enough I don't find there to be any problem, especially if they're on top. —jamminjelly

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Serves 3-4

Sourdough Sponge

5
ounces water (1/2 c + 2 Tbsp)

6
ounces ap flour (~1-1/2 c sifted)

1
pinch yeast

The morning of the day you want pizza, mix water, flour, yeast in a large mixing bowl until everything is incorporated

Let sit at least 8-12 hours, covered and at room temperature. If you need longer between making the sponge and making the pizza, you can put the sponge in the fridge until you are ready (but no more than 3 days)

Pizza

sourdough sponge

2
ounces water (1/4 c)

2
tablespoons oil

~3/4
teaspoon yeast

1
teaspoon salt

6-1/2
ounces whole wheat flour (~1-2/3 c sifted)

6
ramps

>6
ounces goat's milk mozzarella

1/3 - 1/2
pounds sausage (garlic and herb was the best)

pizza sauce

salt and pepper

dashes olive oil

Preheat oven with pizza stone to 500°F (if you are letting the pizza dough rise 'til double, you can do this later)

To the sourdough sponge, add water and oil and agitate the sponge some so that it will be easier to incorporate everything else

Add the salt and stir a bit

Add the yeast and stir a bit

Add the flour and mix until incorporated, then knead for 10 minutes or so until the dough is smooth and somewhat elastic

Let the dough rise until doubled (1 to 1-1/2 hours), then punch it down---OR---Let the dough sit in a warm place for at least 20 minutes to relax (this makes it much easier to roll out) and get puffy

While the dough is doing its thing, prepare the toppings: wash and chop ramps, brown and drain the sausage, slice or grate the mozzarella

When ready, roll out the pizza dough to the size of your stone or pan

Pull the preheated stone out of the oven, plop a dash of oil on it and spread with a paper towel

I always spike it with the sourdough now that I know how much I like it, though as I say above, I keep a sourdough sponge on hand, so it's easy for me to grab that and toss some in. You could use more or less, as long as the flour-to-water ratio is the same. As for different toppings, I've also used chives or onions when I'm doing mozz with sausage, not to mention you can sub sausage out for a more traditional pepperoni pizza.